Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
Roast them for about 3-4 minutes or until red chilis become darker in color.
Remove the red chilis from the pan and take them to the bowl or plate.
Dry roast the Bengal gram (chana dal) in the same pan on low heat until lightly golden.
Remove it from the pan and place it in the bowl or plate with red chilis.
Next, in the same pan, roast cumin seeds, caraway seeds, fennel seeds, coriander seeds, fenugreek seeds, and yellow mustard seeds on low heat until they are aromatic for about 3-4 minutes.
Remove them from the pan and place them on the plate with red chilis.
Make sure not to roast these spices on high heat, and they should not get dark brown.
After that, roast the cinnamon sticks, cloves, black peppercorns, star anise, green cardamoms, black cardamoms, and mace on low heat until aromatic.
Remove them from the pan and place them on the plate with other ingredients.
Let all the spices cool entirely.
Take all the roasted ingredients into a blender jar.
To this, add nutmeg powder, turmeric powder, dry ginger powder, and black salt.
Grind the spices into a fine powder.
If your blender or grinder does not make the fine powder, I would suggest sieving the masala. Then grind the remaining pieces of spices again to a fine powder.
Store the Kitchen King Masala in an airtight container or jar.